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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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Great, I made jarrod's curry recipe from my bouillon soup leftovers, thanks for the recipe man 
I didn't have a pumpkin or anything, so used plenty of soja.
Served with thai rice, to keep in theme.
Did not taste any difference between adding and not adding the sugar, does it make a big difference?
I didn't have a pumpkin or anything, so used plenty of soja.
Served with thai rice, to keep in theme.
Did not taste any difference between adding and not adding the sugar, does it make a big difference?
Alright, here are some of my recent food pictures (as has been mentioned often here, I wish I were as good at food presentation and picture taking as some of you folks).
Com Tam
8 Treasure Soup
Mapo Tofu
Char Siu
and today...
that same Char Siu in some egg noodles
Tips on how to dress the plates/bowls would be very appreciated!
Com Tam
8 Treasure Soup
Mapo Tofu
Char Siu
and today...
that same Char Siu in some egg noodles
Tips on how to dress the plates/bowls would be very appreciated!
Thai said:Alright, here are some of my recent food pictures (as has been mentioned often here, I wish I were as good at food presentation and picture taking as some of you folks).
Com Tam
is that baked egg! I love that stuff! Do you havea recipe? I've been dying to make some ever since I went to the best Vietnamese place in town and had it there.
abstract alien
Member
If you dont mind me asking, what type of camera do you have?Jirotrom said:It was yummy
abstract alien
Member
Nice, thanks.luoapp said:
abstract alien
Member
Creamy potato soup with shrimp, sharp chedder and bacon.
electricpirate
Member
santouras and abstract alien, NICE!
No big secret do dressing the bowls and dishes, too much decoration is considered poor cookmansship. As a pro tip, spare a small amount of the fruits, vegetables and herbs used to prepare the dish and decorate the plate/dish with them.
Thanks for sharing and congratulations on those fine dishes.Thai said:
No big secret do dressing the bowls and dishes, too much decoration is considered poor cookmansship. As a pro tip, spare a small amount of the fruits, vegetables and herbs used to prepare the dish and decorate the plate/dish with them.
abstract alien
Member
Thanks!OnkelC said:
LMAO :lolZyzyxxz said:
...
...
Wait...thats my dinning room :^/
looks so goodOnkelC said:make a spice mix from salt, pepper, majoram, rosemary, thyme, garlic and paprika, grind it fine, mix it with a bit of oil and marinate the chicken breasts in it for two hours or so. slap them on a charcoal grill and enjoy in a bread roll or with fries! simple and delicious.
beelzebozo
Jealous Bastard
steak sandwich on mini-baguette with caramelized onions, creole mustard, and blue cheese. sweet potato fries on the side with homemade ketchup
beelzebozo
Jealous Bastard
the sweet potato fries were the real star of the show, to be honest.
i'm a sucker for a good side dish, and any chance i get to eat things with homemade ketchup now, i take it.
i'm a sucker for a good side dish, and any chance i get to eat things with homemade ketchup now, i take it.
Cornballer
Member
That looks awesome, beelze. How long does the homemade ketchup hold up in the fridge?
beelzebozo
Jealous Bastard
Cornballer said:
a pretty good long while, as it's got a good deal of vinegar in it, which prevents bacteria from growing. or rather, any bacteria that may have developed in the weeks since i made it is imperceptible, and i'm not dead yet, so homemade ketchup for everyone!
here's the recipe i used for the ketchup
Cornballer
Member
Cool, I might give that a try sometime soon. There was a Saveur recipe for ketchup recently, too, but I didn't make it because they labeled the fridge life at 3 weeks.
I have a bunch of food pictures on my camera right now, so I'll try to upload/post those tomorrow.
I have a bunch of food pictures on my camera right now, so I'll try to upload/post those tomorrow.
beelzebozo
Jealous Bastard
the saveur recipe was what inspired me to finally make the ketchup, c.b. they're fairly similar as far as the recipe goes, from what i can tell. i actually got some specialty bottles from a specialty bottle store online called specialtybottle.com (imagine that), sterilized them, and capped them off, so they seem to be holding up fairly well. maybe the saveur recipe is just using a glass jar that hasn't gone through the rigorous sterilization process? i donnu. all i know is that my ketchup still tastes awesome and like i said, i ain't sick yet!
and yeah, zyzyxx, you need to try this ketchup recipe. it's about fifty times better than regular ketchup, and a lot of it, i think, is because it uses natural sugars which give it this really excellent deep, brown, caramel flavor. not too much, but just right.
here's the ketchup, in its bottle on the left (one on the right is marinara)
and yeah, zyzyxx, you need to try this ketchup recipe. it's about fifty times better than regular ketchup, and a lot of it, i think, is because it uses natural sugars which give it this really excellent deep, brown, caramel flavor. not too much, but just right.
here's the ketchup, in its bottle on the left (one on the right is marinara)
Cornballer
Member
Cool. We have some canning gear around the apartment, so I can probably just use that. I've used it for jam before.
Hmm my mom bought me some stingray.
I was like WTF. :lol
Guess I'll try this curry recipe for it: http://caindoherty.wordpress.com/2008/11/07/cooking-a-stingray-curry-in-kota-bahru/
I was like WTF. :lol
Guess I'll try this curry recipe for it: http://caindoherty.wordpress.com/2008/11/07/cooking-a-stingray-curry-in-kota-bahru/
Cornballer
Member
salad with chickpeas, smoked salmon, poached eggs
steak, sauteed mushrooms w/ shallots/bacon/white wine, oven potatoes, broccoli w/ some aoili
fresh noodles with a smoked salmon/white onion/peas/capers/cream sauce
chickpeas, poached eggs, tuna, capers, with some hot sauce over bread
The last one is one of my favorites. Quick, healthy, and delicious. Here's the recipe:
I usually skip the harissa (unless I happen to have some around) and just use Uncle Frank's hot sauce
Zyzyxxz said:
Baked egg, yes! I love that stuff. It's pretty easy to make and I just use what my mom taught me to. I throw in ingredients without measuring though....
So stuff that goes in there:
Ground meat (pork or poultry...beef tastes weird in this)
1 minced onion
black fungus (key, imo)
vermicelli
eggs
salt
black pepper
sesame oil
optionally:
shrimp
and/or
crab meat
bake it at 350 for 40 minutes and let it sit for 15.
beelzebozo
Jealous Bastard
that is the most appetizing salad i've seen in ages, cornballer. very creative.
par baked the whole sweet potatoes in the oven for ~45 minutes at 350, until they just yielded and felt slightly soft but not mushy. let them cool. cut them into fries, dusted them with corn starch, then fried until crispy and brown. add kosher salt, and voila. perfect sweet potatoes fries.
Thai said:
par baked the whole sweet potatoes in the oven for ~45 minutes at 350, until they just yielded and felt slightly soft but not mushy. let them cool. cut them into fries, dusted them with corn starch, then fried until crispy and brown. add kosher salt, and voila. perfect sweet potatoes fries.
Cornballer
Member
Thanks! It was really tasty. Constructed out of leftovers: smoked salmon, chickpeas, etc... My photos are in reverse chronological order.beelzebozo said:
GOOD FRIDAY, EVERYBODY!
I haven't shared much recently, because the new job keeps me busy under the week and on the weekends, the wife has top priority. But I wanted to try out the following dish for a long time and wanted to share the experience with you all.
As it is a good (catholic) tradition to have fish on good friday, i treid my hands on "Backfisch" aka Fish and Chips:
A good amount of cod, as well as a beer batter made from
120 grams flour,
80 grams potato starch,
2 large eggs,
5 tablespoons milk,
one tablespoon oil,
half a small bottle of beer, and
a teaspoon of salt.
Just mix it all together and let the batter rest for 30 minutes.
To the left of the pic is a deep fryer, set to 180 degrees celsius and filled with sunflower oil.
I worked the cod with tweezers to remove all fishbones, then salted and peppered it a bit:
dip in batter, off to the oil:
test:
Delish:
Serve with steakhouse fries, salt and malt vinegar. As a holiday bonus, some remoulade as well.
Enjoy!
I haven't shared much recently, because the new job keeps me busy under the week and on the weekends, the wife has top priority. But I wanted to try out the following dish for a long time and wanted to share the experience with you all.
As it is a good (catholic) tradition to have fish on good friday, i treid my hands on "Backfisch" aka Fish and Chips:
A good amount of cod, as well as a beer batter made from
120 grams flour,
80 grams potato starch,
2 large eggs,
5 tablespoons milk,
one tablespoon oil,
half a small bottle of beer, and
a teaspoon of salt.
Just mix it all together and let the batter rest for 30 minutes.
To the left of the pic is a deep fryer, set to 180 degrees celsius and filled with sunflower oil.
I worked the cod with tweezers to remove all fishbones, then salted and peppered it a bit:
dip in batter, off to the oil:
test:
Delish:
Serve with steakhouse fries, salt and malt vinegar. As a holiday bonus, some remoulade as well.
Enjoy!
This just made me hungry. Brb.OnkelC said:make a spice mix from salt, pepper, majoram, rosemary, thyme, garlic and paprika, grind it fine, mix it with a bit of oil and marinate the chicken breasts in it for two hours or so. slap them on a charcoal grill and enjoy in a bread roll or with fries! simple and delicious.
Steppenwolf
Member
OnkelC your food is all kinds of awesome but it always makes me cringe when i see you putting that cheap Thomy mustard on top of it.
beelzebozo
Jealous Bastard
Zyzyxxz said:
though they require a bit more trimming on the cook's part, i find that spare ribs are well worth the effort, and typically much cheaper and meatier than baby backs. in a pinch, when i don't have time to do my own prep, baby backs are fine; but if i've got some spare time to make sure they're trimmed properly, spare ribs all the way.
and it sounds like you're having quite a meatfest, sir!
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